Ham & Potato Corn Chowder

Ingredients

• 6 slices Kunzler Original Bacon, diced
• ½ stick Salted butter
• 1 medium Onion, diced (1 ½ C)
• 2 Carrots, peeled, diced (3/4 C)
• 2 Celery stalks, diced (3/4 C)
• 6 medium Potatoes, peeled and diced
• 12 oz bag Frozen corn
• 2 C. Broth (prefer ham, but chicken or vegetable will work)
• 1 C. Greek yogurt
• 2 T. Corn starch
• 3 T. Cold water
• 2 C. Kunzler ham, diced, set aside
• Salt to taste

Directions

1. In a large stock pot, cook diced bacon until crisp. Use slotted spoon, place crisp bacon on plate for later.
2. Add the stick butter, onion, carrot, & celery cook 8 minutes until vegetables begin to soften
3. Add diced potatoes, corn, broth, and yogurt. Bring to boil, and reduce to simmer.
4. Combine cornstarch and cold water, mix into the soup until thickens slightly.
5. Dice the reserved bacon and ham, add to the soup, continue to mix to prevent any sticking on the bottom.
6. Simmer an additional 6 minutes. Taste soup and adjust seasonings.